Silky Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Individual cheesecake baked with Greek yogurt and vanilla protein on a light almond crust, finished with a velvety smooth texture.

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NUTRITION

339kcal
Protein
41.5g
Fat
14.5g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

20g Vanilla Whey Protein Isolate

40g Neufchatel Cheese

35g Egg Whites

12g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or sugar-free syrup to create a crumbly paste, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener.

  • 4

    Pulse until the mixture is completely smooth and aerated, ensuring no lumps of cream cheese remain.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Place the pan into a larger baking dish and fill the outer dish with an inch of hot water to create a water bath, which prevents cracking.

  • 7

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 8

    Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight to achieve a silky set.

Silky Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Individual cheesecake baked with Greek yogurt and vanilla protein on a light almond crust, finished with a velvety smooth texture.

NUTRITION

339kcal
Protein
41.5g
Fat
14.5g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

20g Vanilla Whey Protein Isolate

40g Neufchatel Cheese

35g Egg Whites

12g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or sugar-free syrup to create a crumbly paste, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener.

  • 4

    Pulse until the mixture is completely smooth and aerated, ensuring no lumps of cream cheese remain.

  • 5

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 6

    Place the pan into a larger baking dish and fill the outer dish with an inch of hot water to create a water bath, which prevents cracking.

  • 7

    Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 8

    Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight to achieve a silky set.